Ingredients
- 52 vanilla wafers, finely crushed (about 2 cups)
- 3 Tablespoons butter or margarine, melted
- 4 eggs, divided
- 4 packages (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1-3/4 cups sugar, divided
- 3 Tablespoons flour
- 1 Tablespoons zest and 1/3 cup juice from 2 lemons, divided
- 1/2 teaspoon vanilla
- 2 Tablespoons cornstarch
- 1/2 cup water
Preparation
Step 1
Preheat oven to 325ºF.
Line a 13x9-inch pan with parchment paper or foil, with ends of parchment paper/foil extending over sides. Mix wafer crumbs and butter until blended; press onto bottom of prepared pan. Bake 10 minutes.
Separate 1 egg; refrigerate yolk until ready to use. Beat cream cheese, 1 cup sugar, flour, lemon zest, 2 Tablespoons lemon juice and vanilla in large bowl with mixer until blended. Add egg white and remaining 3 whole eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 minutes or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
Mix cornstarch and remaining sugar in medium saucepan; gradually stir in water and remaining lemon juice until blended. Bring just to boil on medium heat, stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk in small bowl with fork until blended; stir in 2 Tablespoons of the hot cornstarch mixture. Return to remaining cornstarch mixture in saucepan; stir until blended. Cook 1 minute or until thickened, stirring constantly. Cool slightly.
Spoon lemon glaze over cheesecake. Refrigerate 1 hour or until firm. Use parchment paper/foil handles to remove cheesecake from pan before cutting to serve.
Extras:
Garnish with 1/2 cup blueberries, lemon peel and fresh mint leaves.
Make Ahead
This lemon glaze can be prepared ahead of time. Cool, then refrigerate up to 8 hours before spooning over individual slices of cheesecake.
You'll also love
-
SLOPPY JOE (NO TOMATO) 0/5 (0 Votes) -
Regency Beef Tenderloin with... 4/5 (3 Votes)
You'll also love
-
Coconut Pancakes - WW PointsPlus 7 5/5 (1 Votes) -
Garlic-Lime Grilled Pork... 4/5 (2 Votes)